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Chocolate Drizzled Peanut Butter Cheesecake

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“Peanut butter, chocolate and cheesecake...need I say more???”
1hr 30mins

Ingredients Nutrition


  1. Heat oven to 325 degrees F.
  2. Stir together crust ingredients in a small bowl.
  3. Press mixture onto bottom of a 9-in.
  4. springform pan.
  5. Bake 10 minutes.
  6. Remove from oven.
  7. Turn oven temp up to 450 degrees F.
  8. Beat cream cheese and sugar in a large bowl on med.
  9. speed w/a mixer until smooth.
  10. Place peanut butter chips and milk in a small microwave-safe bowl.
  11. Microwave at high for 1 minute.
  12. Stir.
  13. If necessary microwave at High for an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
  14. Add peanut butter mixture to cream cheese mixture, beating until blended.
  15. Add eggs, one at a time, mixing well after each addition.
  16. Stir in vanilla.
  17. Pour mixture into prepared graham cracker crust.
  18. Bake 10 minutes.
  19. Reuce oven temp.
  20. to 250 degrees F; continue baking 40 minutes.
  21. Remove from oven to wire rack, with a knife loosen cake from side of pan.
  22. Cool completely; remove side of pan.
  23. Prepare Chocolate drizzle-Place ch.
  24. chips and shortening (do not use butter or margarine) in a microwave-safe bowl.
  25. Microwave on High for 30 sec, stir.
  26. Microwave longer if necessary.
  27. Drizzle ch.
  28. drizzle over cheesecake.
  29. Refrigerate before serving, at least 1 hour.
  30. Cover and refrigerate leftover cheesecake-- if there is any.

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